Steps to make Sichuan-style dry-roasted pomfret

1. Wash the fish, remove the black film inside the cavity, and pat dry with kitchen paper

2. Spread salt on both sides of the fish evenly and let it dry for half an hour, then pat on dry starch

3. Add to the pot, deep fry both sides of the fish and remove.

4. Leave the base oil in the pot, add bean paste, minced onion, ginger, garlic, cooking wine, light soy sauce, and sugar, stir-fry evenly, then add the fish.

5. Add water to cover the fish and let everyone cook

6. After 1/3 of the soup is reduced, add glutinous rice and continue cooking

7. After 1/3 of the soup is reduced, take the fish out and leave the remaining soup in the pot. Add balsamic vinegar, sesame oil and chopped green onion, mix well and pour on the fish